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Prawn Salad with Red Currant Sauce

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Prawn salad with red currant sauce on a bed of rocket or arugula – a light, easy meal, perfect for a summer lunch.

Tiger Prawns with Red Currant Sauce

This prawn salad with red currant sauce is one of the best meals I had in the last weeks, I think.

I decided to make this recipe mostly to be able to use some of the millions of red currants my neighbor seems to have in her garden this summer and because I wanted to make something a bit unusual. A spicy red currant sauce that complements the tenderness of the prawns and the pepperiness of the rocket perfectly.

I absolutely loved the prawns, I could eat them cooked this way every day, but it is the savory red currant sauce that made this recipe special. Sour, hot, sweet – all in one – and that poured over that peppery rocket – heaven!

So although I made the sauce, especially for this particular dish, I used the rest of it to dress a couple of salads over the next few days, so I can say that this sauce makes a wonderful dressing as well.

Tiger Prawns with Red Currant Sauce

Table of contents

What do you need?

  • Prawns or shrimps:
    • They are not the same, but they can be used interchangeably in this recipe.
    • Fresh is best, but frozen and properly thawed will have to do sometimes; fresh seafood is not abundant where I live.
    • They should also be peeled and deveined.
  • Red currants
  • Rocket or arugula
  • Creme de cassis: optional; I use it when I happen to have it.
    • If you don’t have it, either leave it out completely or replace it with another fruit liquor or a little brandy.

Tiger Prawns with Red Currant Sauce

How to serve?

  • The recipe is supposed to serve 4. My husband and I had absolutely no difficulties managing the whole thing alone.
  • Serve the prawn salad immediately with crusty bread or French baguette.

Tiger Prawns with Red Currant Sauce

More currant recipes

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prawn salad with red currant sauce

Prawn Salad with Red Currant Sauce

Prawn salad with red currant sauce on a bed of rocket, a light easy meal, perfect for a summer lunch.
5 from 3 votes
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Course: Salads
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 324kcal
Author: Adina


  • 16 tiger prawns peeled and deveined
  • 2 tablespoons olive oil divided
  • some sweet paprika powder
  • 1 shallot
  • 7 oz red currants 200 g
  • 1 red chili
  • 4 tablespoons sugar
  • 3 tablespoons water
  • 1 teaspoon corn starch
  • 1 tablespoon cassis liquor optional
  • 1 teaspoon honey or more to taste
  • two large handfuls arugula/ rocket
  • fine sea salt and freshly ground black pepper


  • Marinate prawns: Place the clean prawns in a bowl, add 1 tablespoon of olive oil, paprika, and some salt. Mix well with your hands and set aside until you are almost finished with the sauce.
  • Prepare: Chop the shallot very finely. Remove the stems from the red currants. Deseed (or not) the red chili and chop it very finely.
  • Red currant sauce: Heat the second tablespoon olive oil in a small saucepan. Cook the shallot on medium heat until translucent. Add the red currants, chili, sugar, 3 tablespoons water, and some salt. Bring to a boil, lower the heat and simmer for about 5 minutes. Pass the mixture through a sieve to remove the seeds of the currants and pour the sauce back into the pan.
  • Thicken: In a small bowl, mix the corn starch with very little water to form a paste. Bring the sauce back to boil and slowly whisk in the cornstarch mixture. Cook for another minute, then stir in the cassis liquor and the honey.
  • Salad: While the sauce is cooking, wash and dry the rocket and arrange it on four plates or a large platter.
  • Cook prawns: Heat a large non-stick pan on medium heat. Add the prawns and cook for 1 to 2 minutes on each side. Do not overcook. Place the prawns on top of the rocket and pour some of the red currant sauce all over.
  • Serve immediately with the remaining sauce and baguette.


Serving: 1/4 of the salad | Calories: 324kcal | Carbohydrates: 32g | Protein: 15g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 67mg | Sodium: 840mg | Fiber: 4g | Sugar: 20g
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Recipe Rating


Tuesday 23rd of June 2020

What a nice way to enjoy prawns. The Growers market here in town always have red currents in early summer, but unfortunately, they are shut down this year. Bummer, because I would love to make this dish. Beautiful presentation Adnina!

Kathy @ Beyond the Chicken Coop

Tuesday 9th of August 2016

How lucky to have a surplus of red currants! Love that you've used them with these prawns. The color is spectacular.


Sunday 7th of August 2016

This sounds like such a lovely combination!

Angie@Angie's Recipes

Sunday 7th of August 2016

My kind of salad...those prawns are really succulent and delicious.


Sunday 7th of August 2016

Wow look at those juicy prawns.